Saturday, February 2, 2013

Dairy-Free, Soy-Free Pancakes

Pancakes are a delightful weekend breakfast treat! There are many recipes for very nice pancakes available, so why bother writing another? Because most of them require butter, milk, or other dairy products. Also, many of the commercial mixes contain both dairy and soy products, making them unsuitable for people with certain food allergies or intolerances. A few years ago, I came across a recipe for pancakes that were free of these allergens and I've been playing with it, tweaking the recipe to improve the flavor and texture. I think I've got it down now, so I'm ready to share it with you!

Ingredients


  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cup non-dairy milk, such as rice milk, coconut milk, or almond milk (the latter being my favorite)
  • 1 tablespoon sugar
  • 1 egg
  • 3 tablespoons applesauce (unsweetened - no sugar added)
  • 1 teaspoon cooking oil (not "vegetable" or soybean oil, if you are trying to keep it soy-free)

Directions

After collecting all your ingredients, but before you mix or measure anything, preheat your griddle to 350 degrees (or medium-high if you don't have a thermostat). Also, turn your oven on to it's lowest setting and put a baking sheet lined with a tea towel in it.

Whisk together the flour, powder, soda, and salt in a large mixing bowl to remove any clumps and evenly distribute the ingredients. In another bowl, whisk the milk, sugar, egg, and applesauce until the egg and applesauce are thoroughly mixed into the milk. Finally, pour the liquid mixture onto the dry ingredients and whisk until there are no more dry clumps, although you should not mix until totally smooth or the pancakes will be too tough - it will only take 10-15 seconds of whisking to bring it all together.

Brush a light coating of oil onto the hot griddle. Using a disher (ice cream scoop) or ladle, gently pour batter onto the griddle. Flip when the bubbles begin to set around the edges and the cooked side is golden brown. Cook another 2-3 minutes until the other side is set. Place each batch on the baking sheet and cover with another towel until ready to serve (they will keep 20-30 min). This recipe makes about 15 pancakes, but you can double it to serve a crowd.

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